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A comparison between cow's milk and four different types of plant-based milk: almond, coconut, rice, and soy. It discusses the nutritional value of each type of milk, including calories, protein, and fat content, as well as the possibility of fortification with vitamins and minerals. The document also briefly mentions the reasons why consumers are increasingly choosing plant-based milk over cow's milk. The text provides a brief introduction to milk biochemistry and the nutritional value of dairy milk.
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